Cheesy Potato Pierogies

In a small bowl, whisk egg, sour cream, melted butter, and salt.

Place flour into a large bowl and gently stir the wet ingredients into the flour until the dough starts to come together.

Knead it a little bit in the bowl, incorporating any dough scraps stuck to the sides or bottom. Transfer to a lightly oiled surface and knead for about one minute.

Cover the dough with a mixing bowl and let rest for 15 minutes.

Place diced potatoes in a medium saucepan and add water to cover by about 2 inches. Stir in salt, cover, and bring to a boil on medium heat. Uncover and cook until potatoes are tender, about 10 minutes.

Drain potatoes using a colander and return them to the pot. Cook on low heat for 30 seconds, stirring to remove any excess liquid.

Mash the potatoes and stir in cheddar cheese and milk. You should be able to roll the mixture into small balls at this point.

Divide dough into four equal pieces. Cover three pieces with a mixing bowl.

Roll out one piece of dough as thinly as possible into a rough 8x12-inch rectangle on a lightly oiled surface.

Use a 3-inch round cookie cutter to cut the dough into six circles.

Place approximately one teaspoon of filling onto the center of each circle.

Whisk egg and water until blended. Using your finger, swipe a small amount of egg around the edge of each circle to create an egg wash.

For each circle, stretch one half of the dough over the filling to meet the other side, forming a half-moon shape. Use your thumb to press the edge closed.

Repeat the process with the remaining dough pieces and filling.

Bring a pot of water to a boil over medium-high heat. Add pierogies and cook until they float, 2-3 minutes for fresh or 4 to 5 minutes for frozen. Drain.

In a skillet, heat one tablespoon of neutral oil (such as canola or vegetable oil) or melt one tablespoon of unsalted butter over medium heat. Add pierogies in a single layer and cook until brown and crispy, about two minutes per side. Serve with sour cream and your choice of toppings.